One part party, the other part salad: This is the perfect dish to serve with friends, whether you’re sitting around camp, or just barbecuing in the backyard.
Behold, our take on this quick, crowd-pleasing dish, that requires minimal ingredients and prep time to bring to life, just about anywhere.
Recipe courtesy of ASN Social Media Manager Katie Rodriguez
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1-2 roma tomatoes
1 red onion (small)
1 can black beans (drained)
1 can garbanzo beans
1 can corn
2 tbsp olive oil
1 tbsp rice wine vinegar
Chop onion, tomatoes and bell peppers, and combine in a bowl.
Drain cans of corn and beans.
Add corn and kidney beans to veggies.
Make your dressing by combining olive oil and rice wine vinegar (optional: add garlic salt and black pepper). Pour over salad.
Toss to combine.
Add the black beans and avocado last (adding the beans first can color the salad brown).
Toss lightly, combining the final ingredients.
Sprinkle cilantro on top as desired.
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